Anatomy Of A Weeknight Post Holiday Edition

The Scene: Wednesday, the first school/workday back from winter break
The Scene, pt 2: Always the longest, most exhausting day of the year
The Characters: Family DALS

5:30 Walk in door. Girls already home, one of them doing homework at kitchen table instead of cloistered in her bedroom, which brings me unspeakable joy. (Literally unspeakable — if I express this out loud in front of her, it might not happen again.)
5:45 Look in fridge to figure out dinner. After a week in Austin* stuffing our faces with brisket and carnitas, I want to get back to our weekday vegetarian routine.
5:46 Abby announces she was starving and just finished a pile of Trader Joe’s potstickers. “I’ll just have a salad before soccer,” she says. Sh*t. Who is driving to soccer?
6:00 Texting confirms I am driving to soccer.
6:10 Slice mushrooms, kale, shallots, garlic. Slice avocado, chop radishes. Set it all up on cutting board for Andy…a beautiful mise en place if I do say so myself.
6:15 Chuck some yogurt, cilantro, and miscellany into mini food processor and whirl into a sauce. Take a few avocado slices, add to two handfuls bagged lettuce, throw on some grape tomatoes, a little of that yogurt dressing.
6:25 Sit down with Abby for salad.
6:40 Leave for soccer.
7:00 Andy walks in to his own private Food Network studio! Sautés the vegetables, stuffs them in tortillas and calls it dinner. Also heats up a can of organic baked beans to round out the meal, saving me a little of everything for post-practice. Eats with Phoebe.
9:30 Home. Made it.

*Austin vacation highlight reel up next.

Kale and Mushroom Tacos with Yogurt Sauce
As usual, once I type out the instructions for this recipe it seems waaayyyy more complicated than it actually is. This is partly because of the yogurt sauce, which involves a mini food processor, and which is a lot to ask of a weeknight cook. You can just hand-whisk the sauce (the flavors won’t be quite as mingled, but whatever) but I encourage you to make it in the food processor without measuring, which makes the whole thing feel like much less of an undertaking. Just keep whirling and tasting, whirling and tasting. Trust me. Trust yourself!

olive oil, about 6-8 tablespoons
2 shallots, sliced thin (could also do about 3 tablespoons chopped onions)
1 pound cremini mushrooms cleaned and thinly sliced
Kosher salt and freshly ground pepper
¼ teaspoon red pepper flakes
2 tablespoons red wine vinegar
1 clove garlic, halved
1 bunch curly kale, stems trimmed and chopped (about 7 cups)

Yogurt Sauce
1/3 cup plain yogurt (I used Greek 2%)
large handful cilantro (you do not have to chop it)
1/4 cup olive oil
2 scallions, white and light green parts only, chopped roughly
juice from half a lime
pinch of sugar

8 corn tortillas
1 avocado, sliced
3 tablespoons chopped jicama or three radishes, sliced super thin
Optional toppings: lime wedges, scallions, hot sauce

Heat 3 tablespoons oil in a large skillet set over medium heat. Add shallots and cook until softened, about 3 minutes. Add mushrooms, salt, pepper, red pepper flakes, a little more olive oil, and cook until mushrooms are cooked and shriveled, about 6 minutes. Remove to a medium mixing bowl and toss with 1 tablespoon red wine vinegar.

Add a little more oil and cook garlic, cut-side down about one minute, to infuse the oil, then remove. Add kale and cook until it has wilted, about 4 minutes. (You might have to do this in batches.) Remove kale to the mushroom bowl and toss with remaining red wine vinegar.

In a small food processor whirl together yogurt, cilantro, olive oil, scallions, lime juice, sugar, 2 tablespoons water, adding more water as needed until it reaches drizzly consistency. 

Cook tortillas on gas burners or in a cast iron skillet. Stuff them with filling and a few slices of avocado as they come off the burner, and place on a platter. When all eight are cooked, stuffed, and plated, scatter jicama or radishes. Serve with yogurt sauce and desired toppings. 

Related: More in the Anatomy of a Weeknight Dinner series.


Art Of Caviar Serving

Tasting and serving caviar is a special ritual that can rightfully be compared to a royal reception.

How is it customary in high society to eat this exquisite product?

We will understand in detail in our article.

Serving caviar Caviar is served with special chic. It is important to think over the individual nuances: what will be served, what will the product be on, and also with what device to scoop it up?

HoReCa experts’ advice:

1 - Before opening the can, it is recommended to keep it at room temperature for a few minutes. Serving on the table takes place immediately before the arrival of the guests because the eggs can become watery due to prolonged contact with air.

2 - Dishes for serving caviar glass or mother-of-pearl. Metal products are completely unsuitable for this signature dish.

3 - It is customary to serve champagne with caviar and dishes that will not dominate the main product in terms of their taste.

You can taste the caviar by placing a few eggs in the palm of your hand between your index finger and thumb. First inhale the aroma, and then lick the eggs with your tongue, pressing them to the palate. Sturgeon caviar should delight you with a delicate nutty taste, light aftertaste of nuts or fruits.

Do not forget that the extravaganza of tastes will be able to unfold if the rules for storing the product are followed.

CAVIAR MALOSSOL branded caviar will perfectly reveal its taste and aroma if you follow the right advice

Rules for the use of caviar In fact, black caviar is sturgeon eggs (stage 4). It can be grainy and pressed. Has an excellent scent of the sea, revealing nutty or fruity notes.

Product feeding options

sandwiches with caviar;

caviar on tartlets with cheese cream;

pancakes stuffed or decorated with caviar;

source of the image - Marky’s caviar

chips or crackers with caviar and slices of butter.

In any case, caviar on your table is a key dish that must be combined with soft and mild culinary masterpieces. Traditional serving The table on which black caviar will appear suggests the use of caviar and a silver teaspoon for it. You can also arrange the caviar along with any plate in the form of an elongated rectangle, garnished with parsley or lemon slices.

In Europe, caviar is served in a caviar dish with ice, in which a crystal or glass container with caviar is placed. The Russian tradition of serving delicacies involves the use of glass, porcelain, or silver bowls without adding ice.

Caviar dish: caviar dishes; sauce bowls; glass or crystal bowls; dishes; a silver or bone spoon.

As you can see, serving caviar is not such a difficult procedure.

A delicacy from the depths of the seas will become a revered delicacy on your table.

The main thing is that it does not come into contact with metal objects when serving and eating.

Gluten Free Friday Mushroom Cap Pizza

Happy Friday Everyone!!


I’m very happy to share this little Gluten Free meal we made a few weeks ago. This whole thing came about after finding gluten free mini pepperoni by Hormel. Yay! They are so cute! Now it’s time to make mini pizzas with a twist….no crust.

Don’t they look amazing??



Baby Bella mushrooms Pizza sauce Mozzarella cheese Pizza toppings of your choice .


Remove the stems from the mushrooms. Feed them to your hungry kid. Place the caps onto a cookie sheet, with the hole facing up. I covered my sheet with foil, and gave it a shot with non-stick cooking spray. Put a small dollop of pizza sauce into the mushroom cap. Skylar asked for hers without sauce, and that worked well too. Top with cheese and your choice of topping. If you are like me and realize at this point that you thought you had Mozz cheese, but didn’t, you can always take string cheese (a staple in my house) and grate it.

Bake in a 400 degree oven until cheese is slightly browned. Approx 10 mins. Remove carefully, as the sauce is hot and can be runny. We ate ours as a meal, but these would make amazing appetizers too.


I hope you enjoyed this twisted, gluten free, take on pizza! I would love to know from all you other GFs out there, how have you gotten your pizza fix? Do you have a crustless pizza? Have you found the perfect GF crust recipe? Please share!!


Have a great day everyone!! Lizz

Gluten Free Friday Bacon Cheeseburger Parfait

Oh Gluten Free Friday, how I have missed you…


I had something totally different planned for today, but then came across this awesome recipe by Hungry Girl (LOVE her!!), and I knew I needed to do this immejietly. There is nothing I love more than naturally gluten free meals that Skylar and I will both eat, with the bonus element of fun. After you excuse my unedited photos (my computer was giving me attitude, and I couldn’t wait to share this one), I give you the Bacon Cheeseburger Parfait:

OH. MY. GOSH. THAT’S. SO. COOL! (as stated by Skylar)


We don’t currently own parfait glasses, so we scoured the shelves for something else fun. Skylar chose a perfectly sized martini glass (a girl after my own heart), and I picked a larger sangria glass, because I wanted a bigger portion.


The absolute best part of this meal is the customizability (new word?). Just as you would with a normal burger, you can throw whatever toppings you want in here. We both wanted bacon. I mean, who wouldn’t, right?! After checking around, we found that these “Real Bacon Bits” contain no gluten ingredients. You can find them with the other bacon bits in the non-fridge aisle. They are a little soft, so we decided to toast them up for crunch. This is a great alternative to making a big ol’ mess trying to fry up bacon slices just for a little bacon crumble. Plus they jumped and danced in the pan, which was fun to watch.

Ingredients (for approx 4 parfaits) (Adapted from Hungry Girl)

1 lb of ground beef salt/pepper/burger seasoning to taste 1 small/medium sweet onion, diced (set some aside if you want raw for toppings) 4 slices of american cheese Instant mashed potatoes (enough for a serving of 4), with all ingredients to make it Burger toppings of your choice: ketchup, mustard, A1, BBQ sauce, pickles, tomato, bacon, avocado, lettuce, raw onion, relish, sautéed mushrooms, ect, ect, ect… .


Gather, chop, peel, saute, and lay out all of the optional toppings. Put beef, seasoning, and diced onion into a pan, and cook until the meat is brown and the onions are cooked through. Meanwhile, cook the instant mashed potatoes as directed on the box. When you mix everything together at the end, add a little extra flake to make it a nice thick batch. Start to layer in your glass. First the meat mixture, covered with a few ripped off pieces of American cheese. Then add your choice of toppings, and a layer of potatoes to fill the glass halfway. Repeat to fill the top half. Garnish the top layer of potatoes with a few of your ingredients. Enjoy! .

Skylar went simple with hers: Cheese, bacon, and pickles. I, however, went a little on the fun side with cheese, bacon, sautéed mushrooms, avocado, tomatoes, and A1 sauce.

Total success. We will definitely do this again. This would be a great alternative for someone GF at a BBQ. You could even take a burger from the grill, chop it up, and throw all of this in a bowl. Yum. Everyone will be jealous.


Will I see any of you at the Gluten & Allergen Free Expo this weekend?! I went to this last year, and it was amazing! I couldn’t believe not only how many great companies were there sharing their products, but also how many people attended. They’ve moved it to the Schaumburg Convention Center this year, which is a much larger venue, so I’m sure there’s going to be a ton of great stuff to check out. Woohoo!


Have a wonderful Friday Everyone!!



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